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SERVES 6 (2 PORTIONS ON VALENTINES DAY AND SOME IN THE FREEZER FOR WHEN FRIENDS COME OVER LATER IN THE WEEK)

Ingredients:

Two (5.3 ounce) packs of Walkers pure butter shortbread fingers (or use the shortbread recipe from The Elegant Tea Menu and omit the lavender)

½ cup unsalted butter

½ cup granulated sugar + 2 tablespoons

3 lemons

5 egg yolks ½ pint heavy cream (at room temperature)

Directions:

Place the two packs of Walkers pure butter shortbread fingers into a food processor and pulse until fine crumbs. Melt the unsalted butter and stir into the shortbread until combined. Spoon into heart shaped molds or a loaf tin and press down firmly. Refrigerate for about 30 minutes.

Zest the lemons and set aside. Juice the lemons and pass the juice through a fine sieve. Put the sugar, zest and juice in a pan and boil for about 3 minutes, until the sugar is melted and the mixture is slightly syrupy. Let cool.

In an electric mixer, whip the cream until it is stiff and set aside. With a clean bowl, whip the egg yolks until double the thickness, light in color and cold. Gradually pour in the lemon syrup mixture and whisk until combined. Fold in the cream and spoon into a 1 pound loaf tin, terrine or heart shaped molds.

Freeze overnight and unmold onto a plate or slice to serve with fresh berries and a little raspberry or chocolate sauce.

Note: Pasture eggs are best; they give a gorgeous rich yellow color to the finished dish

1 (125g) packet of Walkers Butterscotch Shortbread (or use the shortbread recipe from The Elegant Tea Menu and omit the lavender)

CALVADOS CREAM

1 cup heavy cream

2 teaspoons sugar

1 tablespoon Calvados

4 ramekins

Directions:

Preheat the oven to 350ºF.

In a large saucepan add the butter, honey and cream and place over high heat. Stir until it comes to a boil. Whisk for 3 minutes on high and pour about 1 tablespoon of the syrup into the bottom of each ramekin.

Peel, quarter and core the pears and slice into bite size pieces and arrange half of the pears into the ramekins. Roughly chop the shortbread into ¼ inch pieces and divide half of the mix between the ramekins over the pears and press firmly down.

Top the shortbread with the remaining pears and then another layer of shortbread and finish with a tablespoon each of the butter/honey/cream syrup poured on the four ramekins. Place the ramekins on a baking sheet and bake for about 20 minutes.

While the puddings are baking, whip the 1 cup of heavy cream and fold in the sugar and brandy.

When the puddings come out of the oven, allow to cool for at least 5 minutes before unmolding onto a plate. Top with the remaining butter, honey and cream syrup and serve with the Calvados cream.

1 shortbread pan (If you don’t have a shortbread pan you can roll out the dough ½-inch thick and use cookie cutters)

Directions

Preheat the oven to 350ºF.

2 Sift the flour, cornstarch, lemon zest, lavender flowers and sugar into a large bowl. Cut the butter into small pieces and rub the butter and flour mixture between your fingers until it starts to form a shaggy ball of dough.

Lightly dust a shortbread pan with flour and press the paste into the pan. Trim off any excess and prick the top of the shortbread all over with a fork. This will help with cooking the shortbread evenly.

Bake for about 20 minutes until golden brown. Remove from the oven and cut the shortbread into wedges, but only going of the way through. Sprinkle with granulated sugar and lavender flowers and place on a cooling wire to cool completely.

In a medium pot, combine maple syrup, pumpkin, coconut oil, sugar, spices, vanilla and salt. Cook and stir over medium heat until coconut oil is melted and sugar is dissolved. Pour maple-pumpkin mixture over oat mixture. Mix well, until no dry oats remain. This may take a minute or two of stirring.

Transfer wet granola mixture to prepared pan and spread as thinly and evenly as possible. Bake for 30 to 35 minutes, carefully removing pan from oven and stirring granola every 10 minutes. This will ensure even baking. Cook until granola looks “toasty” and golden, but not brown.

Remove pan from oven and let granola cool completely. Add cranberries and store in an airtight container for 1 week. (I keep my granola in the fridge to prolong its freshness.)

In a medium bowl, whisk together coconut milk, bananas (super-ripe, right?), eggs, maple syrup and vanilla until well blended. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.

Lightly oil griddle or spray with cooking spray. For each pancake, spoon about 1/3 cup batter onto griddle and spread to make a 4-inch circle. Cook until undersides are lightly browned, about 2 minutes. Flip pancakes over and continue to cook for 2 to 3 more minutes. Top warm pancakes with additional maple syrup, if desired.

In a small saucepan, heat milk over medium-high heat until just barely simmering. Reduce heat to low. Add oats, banana, chia, cinnamon and salt. Cook and stir for 3 minutes or until oats reach desired consistency. Remove from heat and spoon into a serving bowl.

In a small bowl, combine maple syrup and cinnamon. Mix well. Drizzle maple-cinnamon mixture and yogurt over oatmeal. Top with chopped pecans. Serve hot.

Add rice, beans, cumin and chili powder to onions in skillet. Mix well, until rice and beans are coated with seasonings. Stir in lime juice and 2 tbsp water. Cook and stir for 1 more minute. Remove from heat and stir in cilantro. Transfer mixture to serving bowls, cover and keep warm.

Wipe skillet clean and cook the eggs. Heat remaining 2 tsp butter in skillet over medium heat until it’s foamy. Crack the eggs and gently add them to the skillet. Cook until the whites are set and start to brown a bit around the edges. Slide a spatula under eggs and gently flip. Cook for 30 more seconds.

Remove eggs from skillet and place over rice and bean mixture in each bowl. Arrange sliced avocados beside the eggs, then add a dollop of salsa and a sprinkle of cheese. Serve immediately.

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